Marinated Chick Peas with Greek Herbs

 

I cooked up a big batch of Garbanzo (chick peas) beans yesterday. This is how I prepared some of them today.

These would be delicious added to an Antipasto or a Greek Salad. You could replace the Mint with fresh Basil too, but I really like the addition of the Mint.  I used a Bergamot Mint which has citrus undertones.  If you want to grow just one mint, choose this one.  It also makes wonderful tea. 

Marinated Chick Peas with Greek Herbs

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Serving size: 2/3 cup
Servings: 11

930 grams Chick Peas, cooked (about 5 1/4 cups)

2 Tablespoons Garlic, minced

3 Tablespoons fresh Chives, minced

1/4 cup fresh Mint, rough chop 

1/4 cup fresh Greek Oregano, rough chop

100 gram white or red Onion, sliced thin (1 medium)

6 Tablespoons Olive Oil

8 Tablespoons Balsamic, Apple Cider or Red Wine Vinegar

1/2 teaspoon Sea Salt, pink if you have it

1/8 teaspoon fresh ground Black Pepper

Toss all together and marinate, refrigerated several hours. It gets better as it marinates. I think this could be refrigerated for a week or more and only get better.

Greek Oregano in the Herb Garden

 One tablespoon of the fresh herb packs the same antioxidant punch as a medium-sized apple. Its high concentration of these plant compounds may help prevent cellular damage and reduce the risk of common killers such as cancer, heart disease, and hypertension. Oregano also has antimicrobial qualities. It contains thymol and carvacrol, strong antiseptics used in mouthwashes that inhibit growth of bacteria and fungi.

Fresh Picked Herbs from my Garden

Pretty Mint Flowers, I grow Mint in pots to keep it from taking over my garden.

YUMMY!!
 and it is Healthy Too

Nutritional Data Provided by NutriMirror

Beet Carpaccio with Goat Cheese and Mint Vinaigrette

Thinly sliced beets are used in place of beef in this rendition of the Italian appetizer. You may use any assortment of beets.  I happened to pull these beauties from my garden yesterday. This recipe looks lovely with the heirloom golden, orange and candy cane beets you may find at your local farmers' market. I make this whenever I have an abundance of beets.

Click on photo to enlarge

Beet Carpaccio with Goat Cheese and Mint Vinaigrette

• 12 2-inch beets, trimmed  
• 1 cup crumbled soft fresh goat cheese (about 5 ounces) see note
• 2 tablespoons minced shallot
• 1/3 cup unseasoned rice vinegar
• 1/3 cup chopped fresh mint
• 1/4 cup walnut oil or olive oil
• 1 1/2 teaspoons sugar
• 1/4 cup chopped fresh chives
• Sea salt and freshly ground black pepper

Preheat oven to 375°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light and dark colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 50 minutes. Cool on sheet. Peel beets by rubbing your hands over the skin while running under cool water. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.)

Using cheese slicer, knife or mandoline, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives. Makes 6 servings.

Nutritional information is for one serving with vinaigrette, but does not include the cheese.  Click on the box to find out how your recipes fare using this fantastic FREE website.

Note: Try making this with different cheeses. I have made this with Feta  mixed with a little Italian Mascarpone cheese.  Another version is using a wonderful English Blue Stilton or Gorgonzola Cheese which I also mix with the mascarpone cheese. 

(Recipe courtesy of Bon Appetit Magazine April 2003 issue)